Muhammara (Hot Pepper Dip)

Source: Cooking the Middle Eastern Way by Christine Osborne

3 medium onions, finely chopped
1/2 cup plus 1 tablespoon olive oil
3/4 cup crushed walnuts
3/4 cup breadcrumbs blended with cold water to a pur�e
2 tablespoons paprika (or 1 teaspoon chili powder for a very hot
    muhammar) or 1 small can hot pepper pur�e
Pinch of ground cumin
Salt
1 tablespoon pine nuts saut�ed in a little oil

Using a deep skillet, saut� the onions gently in the oil until soft and golden. Add the walnuts, the breadcrumb pur�e, the pepper (chili or pur�e), the cumin and salt to taste. Continue to saut� gently on a low heat until the ingredients are well blended - about 12 minutes. Remove from the heat, place in a bowl and garnish with pine nuts.

Muhammara is eaten as a dip with bread. It can also be used as a spicy dip with kebabs, grilled meats and fish. The Lebanese also eat it as a spread on toast.

Serves about 6.